The Perfect Scoop (Vanilla)

1. Warm the milk, sugar, 1 cup (250ml) of the cream, and the salt in a

medium saucepan. Scrape the seeds from the vanilla bean into the warm

milk and add the bean as well. Cover, remove from the heat, and let steep at

room temperature for 30 minutes.

2. Pour the remaining 1 cup (250ml) cream into a large bowl and set a

mesh strainer on top. In a separate medium bowl, whisk together the egg

yolks. Slowly pour the warm mixture into the egg yolks, whisking

constantly, then scrape the warmed egg yolks into the saucepan. Stir the

mixture constantly with a heatproof spatula over medium heat, scraping the

bottom as you stir, until the mixture thickens and coats the spatula.

3. Pour the custard through the strainer and stir it into the cream. Put the

vanilla bean into the custard, add the vanilla extract, and stir over an ice

bath until cool.

4. Chill the mixture thoroughly in the refrigerator. When ready to churn,

remove the vanilla bean, rinsing and reserving it for another use, and then

freeze the mixture in your ice cream maker according to the manufacturer’s

instructions.